Preparation:Rinse The Chicken And Pat Dry. In A Small Bowl, Combine The Salt, 1 Teaspoon Of The Black Pepper, And The Garlic Powder. Sprinkle Over The Chicken. Let Stand At Least 20 Minutes — Or, Even Better, Overnight — In The Refrigerator.
Place The Flour, The Remaining ¼ Teaspoon Black Pepper, And Paprika Into A Plastic Bag. Add The Seasoned Chicken And Shake Until Each Piece Is Covered With Flour.
In A Large Skillet, Heat The Oil Over High Heat Until It Bubbles When A Little Flour Is Sprinkled In. Add The Chicken Pieces And Reduce The Heat To Medium. Cook For 7 To 10 Minutes Or Until The Chicken Is Nicely Browned On The Bottom. Turn And Cook On The Other Side For 7 To 10 Minutes Or Until Cooked Through.
Remove From The Skillet And Drain On Paper Towels Before Serving.